Double Delight Peanut Butter Cookies
Prep time
Cook time
Total time
Peanut butter and honey cookies with a peanut butter filling and coated in chopped peanuts, cinnamon and sugar.
Serves: 20 cookies
For the Cookies:
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup firmly packed brown sugar
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, room temperature
  • 1 large egg, room temperature
  • ⅓ cup peanut butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
For the Filling:
  • ½ cup powdered sugar
  • ⅔ cup peanut butter
  • 1 tablespoon honey
For the Coating:
  • 1 cup finely chopped salted peanuts
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  1. First, make your cookie dough. In a medium sized bowl, whisk together your flour, baking soda, salt and cinnamon. Set aside. In the bowl of your mixer, beat together the sugars and butter until creamed and fluffy, about 3 minutes, then add in the egg and beat until well combined, scraping down the sides of the bowl as needed. Add in the peanut butter, honey and vanilla and beat until well combined. Gradually add in the flour mixture, mixing until just moistened and scraping down the sides of the bowl as needed. Cover the dough with a wet paper towel or plastic wrap and refrigerate while you make the filling and the coating. It's best to refrigerate the dough for at least 15-30 minutes, but if you don't have the time, it's fine.
  2. To make the filling, beat together the powdered sugar, peanut butter and honey until smooth. Set aside. To make the coating, mix together the chopped peanuts, sugar and cinnamon in a small bowl and set aside.
  3. When you're ready to make your cookies, preheat your oven to 375 degrees F. Line two baking sheets with parchment paper, or grease them well with butter. Roll out about 16 1-teaspoon sized balls of your filling mixture and place them on a plate, then one at a time, place one filling ball in the palm of your hand. Scoop out 1-2 tablespoon sized balls of cookie dough and quickly stuff the filling ball inside, pinching the cookie dough together to envelop the filling, then roll the dough in your peanut/cinnamon/sugar mixture. Place the cookies on your baking sheet, flatten slightly with your palm, and continue until you have about 8 cookies per sheet (you want them spaced out about 2 inches apart).
  4. Bake for 10-12 minutes, until lightly golden around the edges. Allow the cookies to cool before removing from the baking sheets. Continue until you've used up all of your cookie dough and filling. These will keep well, covered and at room temperature, for up to 1 week, or frozen for up to 3 months.
Recipe by The Crepes of Wrath at